How to make a batter for pork chops

Many people like crispy, juicy and delicious chops. A variety of breading and klyara help to make this dish more interesting. There are so many ways to prepare batter for pork chops, that, trying this or that recipe, each time you will get a completely new dish with its own special taste.

Why does meat need dough?

Pork - meat is juicy and fatty, the most suitable for chops. But when frying, all its juices can evaporate, and as a result you get a dry, hard piece of "rubber". To avoid this, you need to use some techniques that help to maintain the tenderness, "richness" of meat. The most successfully used for this purpose is batter - a thin shell of dough, under which the product (not only meat, but also fish and vegetables) remains soft and juicy, without at the same time turning into pie stuffing. In addition to its direct function, the batter also gives the dish a beautiful look, set off its taste.

How to make batter for pork chops?

It is best to fry dishes in batter in a deep fryer. But, if it is not there, a frying pan with high walls is also perfect. The main thing in this business is to approach the cooking process correctly, because the dough may not be linked to a piece of meat or drained. To make the batter fit better to the meat, moisten the chop before lowering it into the flour mass. And if you send pork in hot oil, the batter will have time to grab and not drain.

Depending on what ingredients and in what proportions to add to the dough, you can vary the taste and type of batter.

Classic recipe

This is the easiest and most common method of cooking batter, which, due to the minimum of ingredients, will allow to preserve the brightness of the taste of pork.

Ingredients:

egg whites - 4 pcs .;

flour - ½ st .;

vegetable oil - ½ tbsp. l .;

warm water - ½ st .;

salt - a pinch.

Cooking:

Pour the oil into the water and dilute the flour with this solution.

In a separate bowl, whisk the whites to a foam.

While gently stirring, add the proteins to the mass and salted it. Salt is better than batter, and not meat, because salt can dry it.

The batter is best prepared immediately before frying the dish.

Milk chop dough

Another popular recipe for a tender, golden batter that will delight in its simplicity.

Cooking:

Add the breading, continuing to stir. If the dough is thick, pour in still warm water.

Cover and let stand at room temperature for 10 minutes.

Air batter ready!

Crispy batter with starch

Akak how to make a particularly crispy chop dish? This will help us starch.

Ingredients:

egg (white) - 1 pc .;

flour - 5 tbsp. l .;

potato starch - 1 tbsp. l .;

chilled water - 250 ml;

salt - to taste.

Cooking:

Whisk lightly whisk the whites with salt.

Pour cold water over the squirrel.

Stir in flour, stirring. The dough should be on the consistency of a liquid sour cream. If this is not the case, dilute with water or, on the contrary, add more flour.

Pour in the starch and mix.

The chops in this shell relies to be sauteed over low heat. As a result, the batter should become hard looking, but actually crispy and brittle, while the meat inside will remain very juicy. Ready chops will not need to lay out on paper towels, because this batter almost does not absorb fat.

Beer recipe

Crisp air crust can be obtained if you use beer in the recipe.

Ingredients:

flour - 200 g;

egg - 2 pcs .;

light beer - 1 tbsp .;

milk - 5 tbsp. l .;

vegetable oil - 1 tbsp. l .;

salt - ½ tsp;

Curry - to taste.

Cooking:

Mix the chilled beer with milk and butter and add flour.

Lightly beat the eggs (or some proteins) with salt.

Mix the eggs with the mixture. Knead the dough, season with curry as desired. There should be a mass of such consistency as on pancakes.

Let the dough infuse for half an hour. Then it can be floated.

The result was a very delicate, crispy batter from the French recipe. It is recommended to use beer of light varieties so that it does not give chops bitterness.

Soda batter batter

Unbelievable airiness will be given to carbonated water. And the white wine used in this recipe will make the dish spicy and help to become more crispy - the dough will absorb less oil when frying.

Ingredients:

egg - 2 pcs .;

flour - 100 g;

carbonated water - 50 ml;

dry white wine - 20 ml;

vegetable oil - 1 tbsp. l .;

lemon juice - ½ tsp;

pepper, salt, basil.

Cooking:

Separate the yolks from the proteins. Proteins remove cool.

To the yolks pour vegetable oil, water with gases and wine.

Beat the mixture with a fork or a whisk, add seasonings, salt.

Gradually add flour.

Stir and put in the refrigerator for a quarter of an hour.

Remove the whites and whip them to a foam with a pinch of salt and a few drops of lemon juice.

Stir the foam (gently) into the batter.

Chops can be dipped in the future shell and fry until golden brown.

These are the most basic and popular klyar recipes for pork chops. You can show your imagination and make your own original version by adding ingredients such as cheese, tomato paste, soy sauce, grated potatoes or pumpkin, nuts and even yogurt to any of these formulations. All of them will help make the dish even tastier and more interesting.